Naturally flavored and colored, this brilliant ruby red roe has just a hint of flavor. Its vivid coloration makes it a natural for use as a garnish; it also adds a bit of color when blended in to other dishes. For example, Red Devil Eggs: blend the yolks of hard-boiled eggs with crème fraiche (or sour cream), a dash each of dry mustard powder and Tabasco sauce, freshly snipped chives and some Beet/Saffron Whitefish Roe. Spoon back into the whites of the eggs, and top with a dollop more of the roe. Substitute this roe in almost any recipe calling for red Tobiko.